Turkey Ragout with Braised Cucumber
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
320
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 41.53 g | (42 %) | ||
| Fat | 10.64 g | (9 %) | ||
| Carbohydrates | 13.33 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.25 g | (11 %) |
more nutritional values
| Vitamin A | 143.93 mg | (17,991 %) | ||
| Vitamin D | 0.38 μg | (2 %) | ||
| Vitamin E | 0.38 mg | (3 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 21.66 mg | (181 %) | ||
| Vitamin B₆ | 1.17 mg | (84 %) | ||
| Folate | 47.24 μg | (16 %) | ||
| Pantothenic acid | 1.57 mg | (26 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.49 μg | (16 %) | ||
| Vitamin C | 16.07 mg | (17 %) | ||
| Potassium | 788.84 mg | (20 %) | ||
| Calcium | 73.68 mg | (7 %) | ||
| Magnesium | 77.11 mg | (26 %) | ||
| Iron | 1.81 mg | (12 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 2.82 mg | (35 %) | ||
| Saturated fatty acids | 5.65 g | |||
| Cholesterol | 123.45 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams turkey breasts
- 1 onion
- 2 Tbsps clarified butter
- 1 kilogram Braised Cucumbers
- 1 tsp Pastry flour
- ¼ tsp Curry
- 250 milliliters Chicken broth
- 1 Tbsp small Caper
- salt
- freshly ground peppers
- 3 Tbsps Greek yogurt
- 1 Tbsp Dill (chopped)
Preparation steps
1.
Cut meat into bite-size cubes. Peel onion and chop finely. Heat butter in a pan and brown meat on all sides. Add onions to pan and sauté.
2.
Peel cucumber and cut in half lengthwise and scrape seeds out with a spoon. Cut cucumber into pieces and add to pan with meat. Sprinkle flour and curry powder into pan and whisk in broth. Bring to a boil and cook for 10 minutes.
3.
Stir in capers and season with salt and pepper. Mix yogurt into sauce and heat until warm, but do not allow to boil. To serve, garnish with dill.
